ile cheese, tomatoes, hard boiled eggs,
curries, and green stuff may be employed to lay between the thin slices
of bread and butter which form its distinguishing feature. To make
sandwiches good, all that is necessary is to bestow a little pains upon
them. Let the bread be only one day old, the butter sweet and
delicious, the meat cut up small, and the seasoning be judiciously and
intelligently introduced, and there is practically no limit to the
welcome changes of diet which may be presented under the general
term--sandwiches. Beef sandwiches, ham sandwiches, veal and ham
sandwiches, bacon, mutton, or game sandwiches, chicken sandwiches,
sandwiches made of anchovy and hard boiled eggs, of curried rabbit and
Parmesan, of curried shell-fish and Parmesan, of small salad, of sliced
tomatoes, of mushrooms, of roast fowl, lettuce and filleted anchovies,
of roast game, shred celery and Tartare sauce, of cooked fish, lettuce
leaves and Tartare sauce, of cold meat and thinly sliced cucumber or
gherkins, of roast game, tongue and aspic jelly, of the flesh of lobster
and mayonnaise, of hard boiled eggs and a very thin sprinkle of finely
shred tarragon, of potted hare, potted ham, or any potted meat, of
cheese, of devilled ham, of cold asparagus, with a suspicion of
mayonnaise, of brawn, of shrimps, of foie gras, of German sausage or
caviare and brown bread and butter, are a few varieties which may serve
to suggest others.

Tinned meats of all descriptions are much approved and largely
patronised by individuals who pride themselves on their capacity for
"putting up a bit of luncheon in half a minute." Tinned meats are all
very well for a change, no one values them in their proper place more
than I do, but it should be understood that they are abused when they
are employed constantly. For growing girls who are using their brains
fresh food is imperatively required, and one of the chief reasons why
these luncheons are to be recommended is that they afford a means of
furnishing wholesome and nourishing provision. Yet it must not be
forgotten that when fresh meat is not to be had, tinned provisions are
to be accepted with gratitude; and it is always wise, therefore, to keep
a supply on hand.

Trifles made of pastry are always acceptable for occasions of the kind
named. Small meat pies, if nicely made, are both appetising and
wholesome; the great point to be observed with regard to them is that
they should not be dry. Yet it is evide